Juices & Slushes
Fruit and vegetable juices provide an instant supply of nutritional goodness: their life-giving benefits go straight into the body. The recipes in this chapter offer some exciting ideas,… Read More »
Royal Icing
Omit the glycerine from the recipe if the icing is to cover a tiered cake, as a very hard surface is required to support the tiers. If using… Read More »
Fondant Icing
Sift the icing sugar in a large bowl. Make a well in the centre and add the egg white and glucose. Beat these ingredients with a clean wooden… Read More »
Apricot Glaze
Place the Apricot jam and 30 ml (2 tbsp) water in a small pan. Heat gently, stirring, until the jam begins to melt. Bring to the boil and… Read More »
American Frosting
Whisk the egg white in a bowl until stiff. Put the sugar in a heavy-based saucepan with 60 ml (4 tbsp) water and the cream of tartar. Heat… Read More »
Coffee Fudge Frosting
Put the butter, brown sugar, coffee essence and cream in a saucepan and heat gently until the sugar dissolves. Boil briskly for 3 minutes. Remove from the heat… Read More »
Flan Pastry
This is made by the same rubbing-in method as shortcrust pastry, but beaten egg is used instead of water. It is usually sweetened with sugar and is ideal… Read More »
American Frosting
This is the traditional icing for a Devil’s Food Chocolate Cake and is also known as white mountain snow because of its appearance. The cake is iced before… Read More »
Chocolate Sour Cream Frosting
This frosting remains soft and creamy. Put the chocolate in a bowl with the water over a saucepan of simmering water. The hot water must not touch the… Read More »
Chocolate Joy Icing
Sift the icing sugar and cocoa together. Cream the butter until light and fluffy and beat in the icing sugar and cocoa. Flavour the egg yolk with the… Read More »
